This essay about small batch spirits and booze snobbery had me in stitches. Partially because booze lovers can be snobs, but also because there are some things that seem to have a high correlation with loving good hooch.
A few items from the article I want to strongly support:
We will not confuse unique with good.
So true, so true. Too often some crazy combination is concocted, but that does not mean it is tasty or should be drunk.
We will avoid the stereotypes.
Hope we LARC ladies manage to stay the course here and just enjoy good stuff, without growing handlebar mustaches or wearing suspenders.
The classic Harry Denton’s Starlight Room has a new bar manager, Joel Teitelbaum, from Zero Zero. The menu is focused on classics. A couple write ups have appeared, along with the link above, this one in SF Weekly.
One of the things I love about the cocktail world is the way its cherished formulas are endlessly revised, expanded, and riffed upon. More than any other quality, what endears a drink recipe to bartenders, and thus secures its status as a classic and template for future variations, is simplicity….
I hope one day to make it to this bourbon infused week in the beautiful Kentucky hills. Until then, I’ll have to satisfy that itch by making the “official” cocktail for this year - the Bluegrass Sunrise courtesy of Azur Restaurant and Patio.